Coffee

#8 Colombia

#8 Colombia, wet fermented Castillo

Colombia, Pedro Maria Chantre
Wet fermented castillo

Candid fruit. plum. rasberry. sirupy

 

130 kr

La Esperanza is a family-run farm owned and managed by Pedro María Chantre, his wife Luz Diva, and their family. Situated at an impressive altitude of 1913 meters above sea level in the La Esperanza vereda of Agrado, Huila, the farm benefits from the unique microclimate of this high-altitude region, which is ideal for producing high-quality specialty coffee.

The farm is named "La Esperanza," meaning "hope" in Spanish, symbolizing the aspirations and hard work of the Chantre family to craft exceptional coffee. Pedro and Luz Diva meticulously cultivate three coffee varieties: Caturra, Castillo, and Colombia, each known for their resilience and capacity to develop complex flavor profiles at high elevations.

The Chantre family employs traditional farming methods, combined with innovative approaches, to ensure the health of their plants and the quality of their beans. The washed processing method used at La Esperanza emphasizes the clarity and brightness of their coffee's flavor, showcasing the natural characteristics of the region’s terroir.

Beyond its coffee, La Esperanza represents the Chantre family’s dedication to sustainability and the art of coffee cultivation, making it not only a place of production but also a source of pride and livelihood for the family. 


Variety 100 % Arabica castillo
Processing Wet fermented
Land/Region Colombia / Hulia
Farmer Pedro Maria Chantre
Altitude 1600-1700 masl
Cupping Score 88
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.

Dose 21 g dobb shot
Extraction time 27-29 sek
Liguid mass 38 g.
Extraction rate  21/38= 0,55%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides